Comments on: Dulce de Naranja Agria (Seville Orange)

By: Gina Gibbs

Gina Gibbs — Thu, 29 Dec 2011 03:44:16 +0000

I made this dish for Christmas this year using pink grapefruit and Pumelos. It came out great. The pumelos yielded a lot since their pith is so nice and thick. I serve this with thin slices of yellow cheese from Holland.

By: Marlene Valdes-Venzal

Marlene Valdes-Venzal — Wed, 06 Jul 2011 15:21:22 +0000

Hi Jose:

I don’t know if you remember me. I am Aldalidia’s cousin Marlene. Whenever they were here from New Jersey I was always with them and I used to go to the Keys with them and to your house sometimes. Well anyway your Mom sent me what you published in PBS about el cafecito. I keep in touch with your Mom through e-mail. (I love your Mom & Dad, they are great human beings)I love all your recipes for Cuban food. This is great that your are doing this. I hope everything is good with you. Take care.

By: Marta Rivero

Marta Rivero — Fri, 14 Jan 2011 20:14:52 +0000

My moher always do Dulce de Naranja, but I remember that que she keep the juice in the freezer in plastic bags. She died 9 years ago, but i get know naranjas agrias and I want to try, Is this possible?
Thank you,

By: Karen

Karen — Wed, 08 Dec 2010 20:29:42 +0000

My mother’s ancestry is from Greece and I remember her doing this as well as a child. I imagine if you wanted to “dry off” some of these after they are done, they might be dippable in a nice dark chocolate. I know I am going to try this for sure now…

By: Eugenio Perez

Eugenio Perez — Sat, 25 Sep 2010 00:35:32 +0000

In Cuba, where I come from, the very same dessert is called “Cascos de Naranja”.

By: Cecilia

Cecilia — Mon, 13 Sep 2010 15:39:17 +0000

Thanks for this great recipe. I was looking for a recipe for the kind of dried sugar orange /peels/slices you see in Godiva for example , where you can dip some or half them in Chocolate . Any ideas??? Thanks again I am Cuban and this is one of my late abuelitas favorites with queso blanco and those hard Goya Crackers…. memories. Many Blessings!

By: Jose

Jose — Wed, 04 Nov 2009 16:52:26 +0000

Daniel: The grapefruit version is only slightly bitter but in a really nice tasting way. The lemon version is more sour than bitter. Remember the piths really don’t have the same breadth of flavor that the pulp does.

By: Daniel

Daniel — Wed, 04 Nov 2009 04:18:21 +0000

Sounds fantastic! I’m going to try this.
You mentioned you can make it with lemon or grapefruit.
Isn’t it a little bitter?

By: Jose

Jose — Sat, 08 Aug 2009 16:16:24 +0000

My pleasure! Yes, I guess all cultures have their resourceful cooks!

By: Olivia

Olivia — Sat, 08 Aug 2009 16:06:14 +0000

Thank you for your recipe for Dulce de Naranja Agria. I’m originally from the north of Mexico and I grew up knowing a similar treat called conserva de naranja. My mother’s recipe called for soaking the oranges, peel and all, for 3 days and using piloncillo instead of sugar. Again, thanks for your recipe, it brings back happy memories.

PS: Does anyone know where this recipe originated from?